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Organizers…
The 2009 EFFoST Conference – ‘New Challenges in Food Preservation’ is organized by EFFoST – the European Federation of Food Science and Technology in association with:
IUFoST International Union of Food Science Technology
KEKI Hungarian Central Food Research Institute
METE Hungarian Scientific Society for Food Industry
FISEC Food Industry Students European Council
EHEDG European Hygenic Engineering & Design Group
Conference administration is provided by Elsevier, publisher of the EFFoST affiliated journals Trends in Food Science Technology (TIFS) and Innovative Food Science and Emerging Technologies (IFSET). For further details on these and related publications visit: www.elsevier.com/foodscience.
Attendance at this meeting will enable to you to:
- Learn from leading specialists about new developments in food preservation with a focus on processing, safety and sustainability.
- Share best practice in the field of food preservation.
- Present your latest research in the contributed poster sessions.
- Interact and network with interdisciplinary colleagues from industry and academia to exchange ideas and experiences.
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Programme…
Wednesday, 11 November: Conference day one
| 08:00 | Registration and coffee |
| 09:00 | Opening by Diбna Bбnбti – Conference Chair |
| 09:05 | Brian McKenna, President, EFFoST |
| 09:10 | Geoffrey Campbell-Platt, President, IUFoST |
| 09:15 | Opening keynote by Mr Jуzsef Grбf, Minister of Agriculture and Regional Development, Hungary |
| Processing | |
| 09:30 | Keynote presentation – History of Food Science & Technology Brian McKenna, Emeritus Professor of Food Science, University College Dublin, Ireland and President, EFFoST |
| 09:50 | Emerging Technologies Chairs: Dietrich Knorr, Technical University of Berlin, Germany and Antal Vйha, University of Szeged, Hungary |
| Application of Impulse-energy impacts in food production processes A. Ukrayinets, Yu. Dashkovsky, V. Olishevsky, V. Vasyliv, A. Marynin, Iaroslav Zasiadko, National University of Food Technologies, Ukraine |
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| Applications of ultra-high pressure homogenisation Eliane Dumay, Universitй of Montpellier 2, France |
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| Impact of atmospheric plasma treatment on microorganisms and food related compounds Oliver Schlьter, Leibniz Institute for Agricultural Engineering Postdam-Bornim, Germany |
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| Food Nanoscience: A roadmap towards self-assembled food Eyal Shimoni, Israel Institute of Technology, Israel |
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| Pulsed Electric Field Assisted Extraction from Food Plants: Recent Developments Eugene Vorobiev, Universitй de Technologie de Compiйgne, France |
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| HighTechEurope – why, what and how? Kolja Knof, ttz Bremerhaven, Germany |
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| 12:50 | Lunch break and poster viewing |
| 14:10 | Improved Traditional Processes Chairs: Kostadin Fikiin, Technical University of Sofia, Bulgaria and Lilia Ahrnй, SIK, Sweden |
| Keynote Presentation: Combination of emerging and traditional food processes Dietrich Knorr, Technical University of Berlin, Germany |
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| Microbial starters for improved fermented meats Fidel Toldra, Instituto de Agroquнmica y Tecnologнa de Alimentos (CSIC), Spain |
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| An approach to water migration phenomena in cellular foods Pedro Fito, Universidad Politйcnica de Valencia, Spain |
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| Electrofreezing; a review on the potential interest of electric field during food freezing Alain Le Bail, ENITIAA-UMR, France |
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| 15:50 | Coffee break |
| 16:10 | Challenges in Process Control (including packaging) Chair: Csaba Balla, Corvinus University, Hungary |
| Challenges in Packaging: the use of materials from renewable resources and their implications for processing and properties Salvatore Iannace, Institute of Composite and Biomedical Materials, Italy |
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| Indicator Systems for Thermal and High Pressure Thermal Process Impact Evaluation Marc Hendrickx, Katholieke Universiteit Leuven, Belgium |
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| Challenges in process control: intelligent, adaptable, robust and easy-to-use hybrids Antonio Delgado, Friedrich Alexander Universitдt Erlangen-Nьrnberg, Germany |
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| Automatic Control and Optimisation of Food Processes Gilles Trystram, UMR GenIAI – INRA, France |
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| Special Lecture: History and Future of Food Irradiation Josef Farkas, academician, scientific advisor in Central Food Research Institute, Hungary, (professor emeritus at Corvinus University) |
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| 18.00 | Welcome Reception |
Thursday, 12 November: Conference Day Two
| Safety | |
| 08:30 | Keynote presentation – Food Safety and Food Security V. Prakash, Director, Central Food Technological Research Institute, India |
| 08:50 | Emerging Pathogens Chairs: Geoffrey Campbell-Platt, IUFoST, United Kingdom and Servé Notermans, Foundation Food Micro & Innovation, The Netherlands |
| Emerging food-borne pathogens – new challenges Claudia Stein, World Health Organisation, Switzerland |
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| Rapid detection of food bacterial contaminants by a combined immunomagnetic – ATP bioluminescence or PCR-based method Oxana Rybalchenko, Research Institute of Highly Pure Biopreparations, Russia |
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| Tracing antimicrobial resistance in the food chain: Case Campylobacter | |
| Sonja Smole Mozina, University of Ljubljana, Slovenia | |
| Development of innovative molecular detection methods for emerging pathogens Martin Wagner, Veterinärmedizinischen Universität Wien, Austria |
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| 10:10 | Coffee break |
| 10:30 | Challenges in Risk Assessment and Consumer Perception Chairs: Eva Gelencser, KÉKI, Hungary and Wolfgang Kneifel, BOKU, Austria |
| Food safety alert systems Rhodri Evans, Food Safety Authority of Ireland, Ireland |
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| Consumers and new technologies Josephine Wills, EUFIC, Belgium |
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| Contaminants as an important international trade barrier in developing countries Hamid Ezzatpanah, Islamic Azad University, Iran |
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| Microbiological Risk Assessment and its Use in Food Safety Management Lucia Anelich, Consumer Goods Council of South Africa, South Africa |
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| Risk and benefit analyses of natural foods Bernhard Watzl, Max Rubner-Institute of Nutrition and Food, Germany |
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| Consumer Acceptance of Novel Processed Food Nina Veflen Olsen, Nofima Food, Norway |
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| Consumer response to food scandals and scares Diána Bánáti, CFRI, Hungary |
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| 12:50 | Lunch and poster viewing |
| 14:30 | Hygienic Design and Processing Chairs: Karel Mager, Givaudan, The Netherlands and Gábor Szabó, University of Szeged, Hungary |
| Hygienic design principles Monica Talpau, Kraft Foods, Romania |
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| Hygienic engineering in dry material handling process vs. liquid processes Karel Mager, Givaudan, The Netherlands |
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| Integration of hygienic and aseptic systems Roland Cocker, Cocker Consulting, Ireland |
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| Hygienic and safety requirements for food factory flooring Brigitte Carpentier, AFSSA, France |
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| The use of Stainless Steel in the food industry Eric Partington, Nickel Institute, United Kingdom |
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| 16:10 | Coffee break |
| 16:30 | Water and benefits of additives, processing & packaging Chairs: Iaroslav Zasyadko, National University of Food Technologies, Ukraine and Mark Shamtsyan, St. Petersburg State Institute of Technology, Russia |
| Keynote Presentation – Innovative technologies for pure and safe water Gert-Jan Euverink, Wetsus, The Netherlands |
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| Water in the Danube Maria Fürhacker, BOKU University, Austria |
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| Water accounting: virtual water transfers and water footprints Maite Aldaya, University of Twente, The Netherlands |
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| The benefits of processing and packaging Kata Galic, University of Zagreb, Croatia |
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| 17.50 | Close |
| 19.30 | Gala Dinner |
Friday, 13 November: Conference Day Three
| Sustainability | |
| 08:00 | Keynote presentation: Sustainable Futures Thomas Ohlsson, Sweden |
| 08:20 | Sustainable Products Chairs: Keith Waldron, Institute of Food Research, United Kingdom and Lucia Anelich, Consumer Goods Council of South Africa, South Africa |
| Sustainable food labelling David Barling, City University, United Kingdom |
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| Environmental labelling – how is it conceived by consumers? Anders Biel, Göteborg University, Sweden |
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| Future protein supply Harry Aiking, Vrije Universiteit Amsterdam, The Netherlands |
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| Sustainable seafood from aquaculture – challenges and opportunities Trygve Berg Lea, Skretting, Norway |
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| LCA – Concepts and use in the food chain Ulf Sonesson, SIK, Sweden |
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| 10:00 | Coffee break |
| 10:20 | Sustainable Processes Chairs: Ulf Sonesson, SIK, Sweden and Luis Fernandez, President-Elect, IUFoST |
| Upgrading of food by-products into valuable components Keith Waldron, Institute of Food Research, United Kingdom |
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| Efficiency and environment – A food chain approach Karin Östergren, SIK, Sweden |
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| Biorefineries as a part in a sustainable food future Birgit Kamm, Research Institute of Bioactive Polymer Systems E.V., Germany |
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| A sustainable cold chain technology for storing renewable energy in refrigerated warehouses and its implications on food quality Kostadin Fikiin, Technical University of Sofia, Bulgaria |
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| 11:40 | Closing ceremony – Brian McKenna |
| Gunnar Sigge, SAAFoST – The 2010 IUFoST Congress in Cape Town, South Africa | |
| Awards | |
| Summary | |
| Announcement of next conference | |
Saturday, 14 November
Harmonizing Genetic Toxicology Testing: Application of Short-Term Cytogenetic Assays
This one day course offers a wonderful opportunity to become familiar with the general scope and aims of genetic toxicology, and will offer a technical hands-on portion which will acquaint participants with two established cytogenetic assays that are applicable for both basic as well as applied science research programs.